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Blue No More Melon Pan

This gorgeous and not so classic Japanese Melon Pan will leave you craving for more! It is a perfect combination of soft buttery sweet bread covered in a thin layer of sweet crisp crust.  Start your day bright with this calm and relaxing blue sky color soft like cloud buns with Suncore Foods® Blue Butterfly Pea & Aqua Blue Spirulina Supercolor Powders. We make food fun and exciting! Get yourself a cup of milk with this melon pan, your day will be complete. Bake your day a little happier! Eat, bake and repeat!

Ingredients

Makes 8 Melon Pans

Melon Pan:
300 grams Japanese bread flour
50 grams granulated sugar
1 tsp instant dry yeast
Pinch of Suncore Foods® Rose Salt
120 ml whole milk
1 large egg (lightly beaten)
25 grams softened butter
1 tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder
1/2 tsp Suncore Foods® Aqua Blue Spirulina Supercolor Powder

Crust:
1 large egg (lightly beaten)
50 grams softened butter
50 grams powder sugar
125 grams regular flour
1/2 tsp baking powder
Pinch of Suncore Foods® Rose Salt
1 tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder
1/2 tsp Suncore Foods® Aqua Blue Spirulina Supercolor Powder

Directions

1. To Make the Bread — Place all ingredients (except butter) in a stand mixer bowl. Using a hook attachment; mix on low speed until everything comes together. Add in butter; beat on medium low speed until fully combined. Divide dough into 2 pcs. Add powder directly to the dough. Knead by hand until fully incorporated. Place them in an oiled bowl.

2. Set aside to let them rise (1 hour).

3. To Make the Crust — Place butter in a stand mixer bowl with a paddle attachment. Lightly cream the butter; then add in the egg. Shift in all other ingredients. Beat until fully incorporated. Divide dough into half.

4. Add the powder directly to the dough. Mix until well incorporated.
Wrap in cling wrap and chill until ready to be used.

5. To Assemble — Divide each coloured bread dough into 4 pcs, shape each of them into round shape. Flatten crust dough and place directly on the bread; wrap well. Gently dip the top of the bread with sugar; then create indentation with a bread scraper. Once ready; let them rest for 45 mins.

6. Bake in 160 degrees Celsius preheated oven for 14 mins. Enjoy!

 


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